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34
Uses, Tables and Tips
Type of meat
Porkknuckle
(pre-cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Leg of lamb, roast
lamb
Saddle of lamb
Game
Saddle of hare, leg of
hare
Saddle of venison
Haunch of venison
Poultry
Poultry portions
Half chicken
Chicken, poulard
Duck
Goose
Turkey
Turkey
Fish (steamed)
Whole fish
1) Pre-heat the oven
Meatprobe Table
Beef
Rib steak or fillet steak rare
medium
well done
Quantity
750 g-1 kg
1 kg
1.5-2 kg
1-1.5 kg
1-1.5 kg
up to 1 kg
1.5-2 kg
1.5-2 kg
200-250g
each
400-500g
each
1-1.5 kg
1.5-2 kg
3.5-5 kg
2.5-3.5 kg
4-6 kg
1-1.5 kg
Food to be Cooked
Shelf
Ovenfunction
position
Rotitherm
Rotitherm
Rotitherm
Rotitherm
Rotitherm
Conventional
Conventional
Conventional
Rotitherm
Rotitherm
Rotitherm
Rotitherm
Rotitherm
Rotitherm
Rotitherm
Conventional
Tempera-
ture
Hours mins.
°C
1
150-170
1:30-2:00
1
160-180
1:30-2:00
1
160-180
2:00-2:30
1
150-170
1:15-2:00
1
160-180
1:00-1:30
1)
3
220-250
0:25-0:40
1
210-220
1:15-1:45
1
200-210
1:30-2:15
1
200-220
0:35-0:50
1
190-210
0:35-0:50
1
190-210
0:45-1:15
1
180-200
1:15-1:45
1
160-180
2:30-3:30
1
160-180
1:45-2:30
1
140-160
2:30-4:00
1
210-220
0:45-1:15
Meat Core Temperature
45 - 50 °C
60 - 65 °C
70 - 75 °C
Time
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